______,Wipe out the skillet and melt 1 more tablespoon of the butter. Arrange 2 slices of hollowed-out bread in the skillet and break an egg into each hole. Cook over low heat until the bread is well-browned on the bottom and the yolks are partially set, about 3 minutes. Turn the bread over and cook the second sides until the yolks are barely set, about 3 more minutes. Turn the bread again, set a slice of cheese on each toast and season with salt and pepper.,Spread 1 heaping teaspoon of salsa on 1 of the toasts and cover with 1/3 cup of the mushrooms; invert the other toast on top, cheese side down. Transfer the sandwich to a plate and repeat with the remaining ingredients to make 3 more bull's-eyes.,Wine Recommendation: Eggs aren't easy to match--they tend to flatten wine flavors--but the wine-friendly mushrooms, shallots and cheese make a straightforward, round and fruity white the natural choice. Try a Pinot Blanc, such as the 1996 Pierre Sparr from Alsace or the 1995 Mirassou from northern California.